LOCATION: Recipes >> Salad Recipes >> Pineapple Mold
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Pineapple Mold
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Pineapple and Angelica Molds
Yield: 8 servings
1 c sugar
2 envelopes unflavored gelatin
1 1/2 c water
2/3 c pineapple juice
1 c cold water
2/3 c dry white wine
1 can pineapple chunks, drained
1 bunch angelica or mint leaves
1 c farmer cheese
In medium saucepan, combine sugar and gelatin. Mix well. Stir in
1 1/2 cups water and pineapple juice. Stir over medium heat until
gelatin dissolves and mixture almost boils. Remove from heat.
Stir in 1 cup cold water and wine. Refrigerate, stirring occasionally,
until the thickness of unbeaten egg whites, about 1 to 1 1/2 hours.
Assemble: Spoon a thin layer of gelatin in bottom of 8 6-ounce
individual molds. Dip pineapple chunks and herb leaves in bowl of
gelatin to coat, then arrange attractively in molds. Carefully
spoon remaining gelatin over fruit and leaves until molds are almost
full. Cover and refrigerate 4 hours to set.
Serve: Unmold gelatin on serving plates. Serve with farmer cheese.
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